RECIPES

Mussels Provencal

Say "bonjour!" to the canned crushed tomatoes and clam juice the next time you're in the canned food aisle and make this classic French recipe for Mussels Provencal in the blink of an eye. A well-stocked Cantry keeps you cooking exciting and memorable meals throughout the week!

Scrub mussels, removing beards. Discard any that do not close when tapped. Set aside.

In 5-quart saucepan over medium heat, in hot oil, cook onion, fennel and garlic about 5 minutes or until softened. Add crushed tomatoes and clam juice; over high heat, heat to boiling. Cover and simmer 5 minutes.

Add mussels; over high heat, heat to boiling. Cover and simmer 8 to 10 minutes, or until mussels have opened up. Discard any unopened mussels.